Gouda Natural Cheese
Summary
This Gouda cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are all high-quality ingredients contributing to its nutritional value and flavor. The use of annatto for color is minimal and does not significantly impact the healthiness of the product. While it is processed, the clean ingredient list and absence of harmful additives support a high score within the processing level cap.
At a glance
Key ingredients 5
Fresh Pasteurized MilkVery Good
Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional quality. It serves as a high-quality base for cheese production, contributing to its rich flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
Cheese CulturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They enhance flavor and texture while contributing to the development of beneficial probiotics. These cultures are essential for transforming milk into cheese, improving digestibility and nutritional profile.
Benefits
Contribute to the development of probiotics, which can support gut health. Enhance the flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control moisture content and supports the development of the cheese's rind. While necessary for cheese production, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
EnzymesGood
Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the cheese's texture and flavor profile. Typically derived from natural sources, they are essential for transforming milk into cheese.
Benefits
Facilitate the cheese-making process and contribute to the development of texture and flavor.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to impart a yellow-orange hue to cheese. It is minimally processed and does not significantly alter the nutritional profile of the product. Annatto is preferred over artificial colorants due to its natural origin.
Benefits
Provides natural coloring without altering the nutritional content of the cheese.
Processing
Processed Foods
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